These Raspberry Cheesecake Cookies are soft, rich, and absolutely irresistible! With a graham cracker-infused dough and a swirl of tangy cream cheese frosting, they taste just like your favorite cheesecake in cookie form. The finishing touch? A drizzle of raspberry preserves that adds the perfect fruity kick. Whether you’re baking for a party or just treating yourself, these cookies are a decadent delight in every bite.
Raspberry Cheesecake Cookies Recipe INGREDIENTS
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- Unsalted butter: 1 cup, softened
- Brown sugar: 2 cups
- Large eggs: 2
- Vanilla extract: 2 teaspoons
- All-purpose flour: 4 cups
- Crushed graham cracker crumbs: 1 cup (about 6.5 whole crackers)
- Baking powder: 1 teaspoon
- Salt: 1 teaspoon
- Cinnamon: 1 teaspoon
- Cream cheese: 8 ounces, softened for frosting
- Butter: 1/2 cup, softened for frosting
- Greek yogurt: 3 tablespoons, for tangy frosting
- Powdered sugar: 3 cups
- Raspberry preserves: 2/3 cup, for drizzle
INSTRUCTIONS
- Step 1:Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2:In a stand mixer, beat softened butter and brown sugar until light and fluffy. Add eggs and vanilla, mixing until smooth.
- Step 3:Mix in the flour, graham cracker crumbs, baking powder, salt, and cinnamon on medium-low speed until combined. Roll the dough into balls slightly larger than golf balls and flatten to 1/2 inch thickness on the baking sheet.
- Step 4:Bake for 8-10 minutes, or until the edges are golden. Cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.
- Step 5:For the frosting, beat softened butter, cream cheese, Greek yogurt, vanilla, and a pinch of salt in a stand mixer until creamy. Gradually add powdered sugar and beat until smooth. Transfer to a piping bag.
- Step 6:Once the cookies are cooled, pipe the frosting in a spiral from the center outward. Place raspberry preserves in a small ziplock bag, cut the tip off one corner, and drizzle over the frosting in a zigzag pattern.
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